California chili powder is made from dried California chili peppers, also known as Anaheim chilies. Here, the spice adds mild heat and peppery flavor to a compound butter that's served atop grilled skirt steak.

This recipe was a total hit. I have used it on grilled salmon and shrimp also. The family says better than eating out!

Pros: Easy

Review 2 for Tequila-Marinated Skirt Steak (California Chili Powder)

5out of5

YuleJewel

Plano, TX

October 4, 2012

Ability level:Intermediate

Cooks for:1 to 2 people

Cooks:Every day

Would You Recommend? Yes

+1point

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Flavorful and easy!

October 4, 2012

I substituted Ancho chile powder as I did not have the California chile powder. I also subbed a flank steak instead of the skirt steak, since my family prefers it as more tender than skirt steak, and then marinated it for 3 hours. Another reviewer was right about letting it marinate longer than the called-for 15 minutes. Mine turned out really tender and flavorful, although I ended up having to finish it stove-top, in a grill pan, as our gas grill ran out of gas! While it was still warm, I then spread a bit of the Ancho chile butter all over the top of the steak before carving and serving.The results still got raves, and my husband was asking when we can make it again. We were fighting over who gets to take the left-overs to lunch tomorrow!

Pros: Quick, Easy, Healthy, Adaptable, Impressive, Will Make Again

Review 3 for Tequila-Marinated Skirt Steak (California Chili Powder)

1out of5

queenzookie

May 5, 2012

Would You Recommend? No

-1point

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tough, chewy, stringy meat

May 5, 2012

This was my husband's and my first time grilling skirt steak. We love flank steak, and I thought this would be similar. Instead the meat was tough, chewy, and stringy. Maybe this cut of meat should marinate longer?